E-resources
-
CUI, Li; NIU, Li-ying; LI, Da-jing; LIU, Chun-quan; LIU, Ying-ping; LIU, Chun-ju; SONG, Jiang-feng
Journal of Integrative Agriculture, 2018, 2018-01-00, 2018-01-01, Volume: 17, Issue: 1Journal Article
Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying (AD), freeze drying (FD), freeze drying followed by microwave vacuum drying (FD+MVD) and air drying followed by explosion puffing drying (AD+EPD). Overall, FD+MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD+MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD+MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.
Author
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.